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Orzotto: Barley Risotto

A creamy baked barley risotto with mushrooms, peas, and fresh herbs. A wholesome, flavourful alternative to traditional risotto.
A dark bowl filled with cooked farro grains, diced tomatoes, cucumbers, red onion, and fresh green herbs.
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A dark bowl filled with cooked farro grains, diced tomatoes, cucumbers, red onion, and fresh green herbs.

360 g Pearled barley
120 g Mushrooms
25 g Onion
6 g Parsley
130 g Peas
½ tsp Black pepper
720 g Water
10 g Salt
10 g Extra virgin olive oil

1

Clean and trim the mushrooms, then dice them into cubes of about 1 cm.
Finely chop the onion and parsley.
Place all the ingredients in a Pyrex dish except the water. Bring the water to a boil and pour it over the ingredients.

Mix well, then cover the baking dish with aluminum foil, making sure it’s sealed tightly along the edges.

2
Bake the dish on the third oven rack using the Fan mode at 200°C for 16 minutes.
3
Once cooked, if desired, stir in butter and Parmesan cheese for creaminess, or simply finish with extra virgin olive oil.
Mix well before serving.
1

Clean and trim the mushrooms, then dice them into cubes of about 1 cm.
Finely chop the onion and parsley.
Place all the ingredients in a Pyrex dish except the water. Bring the water to a boil and pour it over the ingredients.

Mix well, then cover the baking dish with aluminum foil, making sure it’s sealed tightly along the edges.

2
Place the Pyrex dish on the third oven rack and select Smart Cooking > Pasta and Baked Goods > Pasta/First Courses > Risotto
3
Once cooked, if desired, stir in butter and Parmesan cheese for creaminess, or simply finish with extra virgin olive oil.
Mix well before serving.
1

Clean and trim the mushrooms, then dice them into cubes of about 1 cm.
Finely chop the onion and parsley.
Place all the ingredients in a Pyrex dish except the water. Bring the water to a boil and pour it over the ingredients.

Mix well, then cover the baking dish with aluminum foil, making sure it’s sealed tightly along the edges.

2
Place the dish on the third rack and bake using the Fan + Steam mode (25% steam) at 200°C for 16 minutes.
3
Once cooked, if desired, stir in butter and Parmesan cheese for creaminess, or simply finish with extra virgin olive oil.
Mix well before serving.
1

Clean and trim the mushrooms, then dice them into cubes of about 1 cm.
Finely chop the onion and parsley.
Place all the ingredients in a Pyrex dish except the water. Bring the water to a boil and pour it over the ingredients.

Mix well, then cover the baking dish with aluminum foil, making sure it’s sealed tightly along the edges.

2
Bake on the third rack using Fan + Microwave mode (200W microwave power) at 200°C for 16 minutes.
3
Once cooked, if desired, stir in butter and Parmesan cheese for creaminess, or simply finish with extra virgin olive oil.
Mix well before serving.

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